Coconut Burfi/ Nariyal Burfi/ Khobbari Paak


Coconut Burfi is traditionally prepared for Nariyal Purnima or served on Raksha Bandhan. It can also be served at other celebratory occasions.

There are innumerable ways of making a good coconut burfi. You can use dessicated coconut, fresh coconut, a combination of both or include khoya/khoa and or milk powder. You can even include chopped or slivered pistachios or almonds. To make this burfi you can either grind the fresh coconut  to a paste or make a powder of the dessicated coconut. But I prefer the natural texture of the coconut.

Today’s post is this delectable, melt in the mouth coconut burfi. This burfi is intensely textured and rich. Just before you bite into this burfi, you will experience the sweet aroma of cardamom and you will be enveloped with the taste of moist succulent coconut wrapped in sweetness with your very first bite. Coconut burfi is addictive and you cannot be satisfied with a piece or two of this heavenly treat. This burfi is an anytime treat and also makes a great gift.

So come let us celebrate Raksha Bandhan with this gorgeous Coconut Burfi which is traditional, super simple and easy. 😀

Ingredients :

  • 1 cup fresh Coconut (grated)
  • 1 cup Sugar pwd.
  • ½ tsp. Green Cardamom pwd.
  • A few drops of liquid Red Food Color or as per choice
  • 1 tsp. Pure Ghee

Procedure :
In a non stick pan, mix coconut and sugar.

Heat the mixture on gentle heat till the sugar dissolves.

Increase heat and cook stirring continuously till the mixture starts solidifying and comes off the sides.

Add cardamom pwd. and stir well.

Then add color and stir well to incorporate.

The mixture should come together like a ball. Spread the mixture evenly on a greased tray or plate.

Cut into desired shapes when lukewarm.

Let it cool completely and then serve.

If you intend to store, then store in an air tight container in the fridge.

To make a two toned coconut burfi, first spread evenly half of the mixture into the tray, then add color to the remaining half and evenly spread out the colored portion on to the white burfi.

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